Method: Using a food-processor grate the parsnip. Place in a large bowl. Grate the potatoes, place on paper towel to absorb excess water. Add to parsnips. Add parsley, salt, cumin and pepper. Mix well. In a large non-stick frying pan, heat oil and butter over medium heat. Divide potato mixture into four equal piles. Add to fry pan and flatten. Lower heat to medium-low (3.5), cover pan with lid and cook 10 minutes. Lift lid several times, wiping off the moisture on the lid. Flip and cook another 8 minutes. Cook until crisp on each side. Serve with ham slices. **If only cooking half of mixture, keep uncooked portion in fridge for up to 2 days.